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Add a sunny, Mediterranean-inspired twist to kabobs, fish, vegetables, or grains with this tangy tzatziki sauce. Goat milk yogurt lends authentic flavor to this traditional recipe.

What you'll need

2 cups Redwood Hill Farm plain goat milk yogurt
¾ English cucumber, peeled and sliced, seeds removed
1 tsp. kosher salt, divided
5 garlic cloves, micro-planed
1 tsp. white vinegar
1 Tbsp. extra virgin olive oil
¼ tsp. freshly ground black pepper
Warm pita bread and/or sliced vegetables for serving


In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt and transfer to a fine mesh strainer to drain. Squeeze dry with a paper towel or cheese cloth.

In a large bowl, combine the cucumber and the rest of the ingredients. Stir thoroughly until all ingredients are evenly incorporated. Cover tightly and refrigerate for at least 2 hours.

When ready to serve, stir the tzatziki sauce to refresh and drizzle a generous amount of extra virgin olive oil on top. Add a side of warm pita bread and your favorite sliced vegetables.